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SCONES: Cranberry Orange Scones




Source of Recipe


Unknown


List of Ingredients




2 cups flour
1/3 cup sugar
3 tablespoons wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 tbsp COLD unsalted butter
1 cup sour cream
1 egg
1 tsp lemon extract
1/2 tsp vanilla extract
3 tbsp orange zest, finely grated
1 1/2 cup dried cranberries or cherries
1/2 cup pecans, chopped
1/4 cup buttermilk

Recipe



Preheat the oven to 400°. Lightly coat 2 large cookie sheets with PAM.

In a large bowl, mix flour, sugar, wheat germ, baking soda, baking powder, and the salt. Add butter and cut it in, using a pastry blender, until the mixture resembles corn meal.

In a separate bowl, whisk together sour cream, egg, extracts, and orange zest. Make a well in the center of dry ingredients. Add liquid, and quickly mix to blend. Gently fold in the cranberries and pecans.

The dough will be sticky, so form the scones using floured hands. Use a spoon to scoop enough dough into floured hands to form a scone. Round it gently and place the scone on the prepared cookie sheet. Repeat for the remaining scones, leaving some room in between for spreading. Using a pastry brush, gently brush each scone with some milk. Bake for 20 minutes until golden brown. Cool for several minutes before serving.